When I saw the “unprocessed” theme for this week’s Sunday Supper, I immediately signed up. I’m a big proponent of eating “real food”, as opposed to food-like substances. as Michael Pollan puts it. I was originally inspired to make Grilled Burgers with Garlicky Arugula when I had an abundance of veggies from our weekly community supported agriculture (CSA) share a few years ago.
Twinkies may last forever, but real food doesn’t. With an onslaught of various greens from a CSA or prolific garden, you have to do more than make salads.
One night I had burgers planned, and it occurred to me that the arugula I had on hand could add some nice flavor. Quickly wilted in some sautéed garlic, the peppery greens definitely add some variety to a burger. Topped with a fresh tomato, no processed ketchup required here!
The last few summers, I’ve been too busy with my son’s baseball to keep up with a CSA, but I’ve signed up for a fall farmshare now that baseball season has slowed down (but not ended!). I had arugula on hand again when I saw the unprocessed theme posted by our undaunted host, the Foodie Stuntman. I figured this simple recipe using fresh local produce would be a a good fit. Yes, burgers are processed, but I use organic, grass-fed beef raised without any hormones. I figured that’d fly.
For the arugula topping
1 bunch arugula, washed and coarsely chopped
3 cloves garlic, minced
1 tablespoon extra virgin olive oil
To make 2 burgers
½ lb grass fed ground beef
2 whole wheat burger buns* (see note below)
2 slices cheese (optional) with no additives
sliced fresh tomatoes
Preheat your grill, then turn to getting the arugula topping ready. Heat the olive oil in a large skillet on medium heat. Add the garlic, sauté for a minute or so until it starts to become golden.
Stir in the arugula, getting it well coated with the oil and garlic. Add a bit of salt and red pepper flakes, then cover. Cook briefly, about 3-4 minutes until just wilted. Keep covered on very low heat while you cook the burgers.
Spray the grill with oil, then add the burgers. Grill on direct heat, covered, for 5 to 6 minutes, then flip and grill for 5 minutes more. Add the cheese if using, give it another minute or so to melt. Of course, you can cook your burgers on a skillet if it’s not a good evening for grilling.
Remove burgers from grill. Place the burger on a bun, then top with a scoop of the garlicky arugula mixture, and top with a slice of tomato. Enjoy!
If you like this way of serving cooked arugula, you should also try our sautéed arugula with red bell peppers recipe!
Wine Pairing: Burgers often call for a cab, but the garlicky arugula topping makes a nice, bold red Zinfandel the way to go with this meal.
*Note on the burger buns: I thought the whole wheat buns I bought for this would qualify for the theme, but then saw a lengthier ingredient list with some unfamiliar sounding items. But burger buns can be made at home, so think I’m still good here. I’m not much of a bread maker, so let me link you to some Sunday Supper friends who have homemade recipes to share: Brioche Buns from Manu’s Menu and Multi-Grain Buns from Peaceful Cooking.
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Grilled Burgers with Garlicky Arugula
Grilled burgers topped with garlicky arugula, a creative and healthy topping for your next burger!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2 servings 1x
- Category: Main
- Cuisine: American
Ingredients
- 1 bunch arugula, washed and coarsely chopped
- 3 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- ½ lb grass fed ground beef
- 2 whole wheat burger buns
- 2 slices cheese (optional)
- sliced fresh tomatoes
Instructions
- Preheat your grill, then turn to getting the arugula topping ready. Heat the olive oil in a large skillet on medium heat. Add the garlic, sauté for a minute or so until it starts to become golden.
- Stir in the arugula, getting it well-coated with the oil and garlic. Add a bit of salt and red pepper flakes, then cover. Cook briefly, about 3-4 minutes until just wilted. Keep covered on very low heat while you cook the burgers.
- Spray the grill with oil, then add the burgers. Grill on direct heat, covered, for 5 to 6 minutes, then flip and grill for 5 minutes more. Add the cheese if using, give it another minute or so to melt.
- Remove burgers from grill. Place the burger on a bun, then top with a scoop of the garlicky arugula mixture, and top with a slice of tomato. Enjoy!
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